PRESERVED PINEAPPLE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 30 min Total: 30 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

To every lb. of fruit, weighed after being pared, allow 1 lb. of loaf sugar; 1/4 pint of water. ↝ Kiwi fruit, raw [Other fruits and fruit salads]
To every lb. of fruit, weighed after being pared, allow 1 lb. of loaf sugar; 1/4 pint of water. ↝ Sugar, NFS [Sugars and honey]
To every lb. of fruit, weighed after being pared, allow 1 lb. of loaf sugar; 1/4 pint of water. ↝ Water, tap [Tap water]

Instructions (6)

The pines for making this preserve should be perfectly sound but ripe.
Cut them into rather thick slices, as the fruit shrinks very much in the boiling.
Pare off the rind carefully, that none of the pine be wasted; and, in doing so, notch it in and out, as the edge cannot be smoothly cut without great waste.
Dissolve a portion of the sugar in a preserving-pan with 1/4 pint of water; when this is melted, gradually add the remainder of the sugar, and boil it until it forms a clear syrup, skimming well.
As soon as this is the case, put in the pieces of pine, and boil well for at least 1/2 hour, or until it looks nearly transparent.
Put it into pots, cover down when cold, and store away in a dry place.

Original Text

PRESERVED PINEAPPLE.

1578. INGREDIENTS.—To every lb. of fruit, weighed after being pared, allow 1 lb. of loaf sugar; 1/4 pint of water.

Mode.—The pines for making this preserve should be perfectly sound but ripe. Cut them into rather thick slices, as the fruit shrinks very much in the boiling. Pare off the rind carefully, that none of the pine be wasted; and, in doing so, notch it in and out, as the edge cannot be smoothly cut without great waste. Dissolve a portion of the sugar in a preserving-pan with 1/4 pint of water; when this is melted, gradually add the remainder of the sugar, and boil it until it forms a clear syrup, skimming well. As soon as this is the case, put in the pieces of pine, and boil well for at least 1/2 hour, or until it looks nearly transparent. Put it into pots, cover down when cold, and store away in a dry place.

Time.—1/2 hour to boil the fruit. Average cost, 10d. to 1s. per lb. pot.

Seasonable.—Foreign pines, in July and August.

THE PINEAPPLE IN HEATHENDOM.—Heathen nations invented protective divinities for their orchards (such as Pomona, Vertumnus, Priapus, &c.), and benevolent patrons for their fruits: thus, the olive-tree grew under the auspices of Minerva; the Muses cherished the palm-tree, Bacchus the fig and grape, and the pine and its cone were consecrated to the great Cyble.

PRESERVED PINEAPPLE, for Present Use.

1579. INGREDIENTS.—Pineapple, sugar, water.

Mode.—Cut the pine into slices 1/4 inch in thickness; peel them, and remove the hard part from the middle. Put the parings and hard pieces into a stewpan with sufficient water to cover them, and boil for 1/4 hour. Strain the liquor, and put in the slices of pine. Stew them for 10 minutes, add sufficient sugar to sweeten the whole nicely, and boil again for another 1/4 hour; skim well, and the preserve will be ready for use. It must be eaten soon, as it will keep but a very short time.

Time.—1/4 hour to boil the parings in water; 10 minutes to boil the pine without sugar, 1/4 hour with sugar.

Average cost.—Foreign pines, 1s. to 3s. each; English, from 2s. to 12s. per lb.

Seasonable.—Foreign, in July and August; English, all the year.

Notes

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